Pumpkin Recipes You’ve Never Tried

By Nina Hagen

Published: October 2015

PHOTO COURTESY OF STEPHANIE FREY - FOTOLIA

With the beginning of fall comes the inevitable influx of pumpkin…everything into the cultural subconscious. Minnesota Monthly editor Rachel Hutton and MPR host John Birge discuss their reactions to the ongoing phenomenon on this week’s Moveable Feast.

If you’re not one for the ubiquitous pumpkin spice latté (Rachel has yet to try it), but still want to embrace the spirit of the season, Rachel recommends roasted pumpkin seeds, or pepitas, as a great fall snack or salad topper. She buys them in bulk from her local co-op, and Mississippi Market prices them at $1.65 for ¼ pound. Head to Chowhound for recipe ideas.

To satiate your sweet tooth, try a pumpkin ice cream pie like the one Star Tribune published a few years ago. Rachel also prefers the pumpkin bar to pumpkin pie, whose intense pumpkin flavor is offset by the bar’s cream cheese frosting. This pumpkin cheesecake recipe surely evokes the pumpkin bar’s sweetness, while the gingersnap crust adds a touch of seasonal spice.

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